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Piima yoghurt is a Scandinavian yoghurt which is known to have the thinnest consistency of the mesophilic yoghurts. It is known as a mesophilic yoghurt; which simply means it can be cultured at room temperature. It is sometimes described as having the consistency of honey. Piima yoghurt has a mild, slightly nutty or cheese-like flavour. It makes a drinkable yoghurt that is often flavoured with fresh fruit to make a probiotic yoghurt smoothie style drink.
It contains the following probiotic species: Streptococcus lactis var. bollandicus and Streptococcus taette. The unique ability to ferment at room temperature makes Piima an easy yogurt to prepare at home! Just combine milk and our starter culture, and wait for the magic to happen.
Feel free to experiment with flavouring your yoghurt. The important thing to remember is to always remove enough Piima yoghurt to reculture the next batch before you add any flavourings.
No, yoghurt will ferment any type of dairy. We choose to use organic milk with our yoghurts as we believe organic is better. However, if you do not believe that to be the case, you are free to use whatever type of milk you wish while making your own yoghurt.
Generally, all of our yoghurt cultures will ferment anything with sugar in (soy milk, coconut milk etc). However, this weakens the yoghurt culture. As one off batches most find it works out just fine though. NEVER try and reculture a new batch from non dairy! Make a one off ONLY. ALWAYS make sure that you have a supply of dairy cultured yoghurt as your mother source as the main reserve. People have different levels of success with non dairy. We can not offer advice on what works best, simply because we only ever make our yoghurts with dairy milk.